Pages

Tuesday, December 10, 2013

Coconut Chicken Curry(Thenga aracha chicken curry)

This thick,delicious chicken curry is a traditional preparation from my mom's house.,For each and every curries,especially non vegetarian,my grandmother was using ground coconut.Those were the happy and beautiful days of childhood with my siblings and cousins during vacation over there.And having those tempting coconutty curries...

Ingredients :

Chicken(cut into medium size pieces ) : 500 gm

Onion(sliced) : 2

Pearl onions(chopped ) : 1 tbsp

Ginger (grated) : 1 tsp

Garlic (chopped) : 1 tsp

Green Chillies : 2 (slitted lengthwise)

Tomato (chopped) : 1

Red Chilly Powder : 2 tsp

Coriander Powder : 1.5 tsp

Turmeric Powder : 1/2 tsp

Garam masala : 1/2 tsp

Salt

Coconut Oil

For grinding :

Grated Coconut : 3/4 cup

Fennel Seeds : 1 tsp

For tempering:

Pearl Onions : 2-3(chopped)

Curry Leaves: 1 spring

Oil

Method :

Wash and drain the chicken pieces.

Grind the coconut and fennel seeds into a fine paste by adding 2-3 tsps of water.

Heat oil in a pan .Add onions,pearl onions and greenchillies.

Saute well till the onions get transluscent.

Add ginger,garlic and saute for 2-3 minutes.

Now add red chilly powder,coriander powder and turmeric powder.

Saute well till the raw smell goes.

Now add chopped tomatoes and saute continuously until it gets mushy.

Add chicken pieces,1/2 cup of water ,garam masala and salt.

Cook till the chicken is done.

Add the ground coconut and combine well.

Turn the flame into low.

Allow the gravy to slight boil for 4-5 minutes.

Switch off the flame.

Heat 2 tsps of coconut oil in another pan and saute the pearl onions and curry leaves well